Cooking Tools & Equipment

Follow two basic themes when organizing cooking equipment: point of use and frequency of use. When you need a whisk in a hurry because your cream sauce is starting to separate, is the tool right at your fingertips or is it buried deep in a drawer on the far side of the sink? The point of use rule dictates that the most-used tools belong next to the stove or cooktop.

Frequency of use is just as straightforward: everyday pots and pans belong right in the cooking area, preferably hung on a pot rack. Give less priority to occasional-use pieces, such as double boilers, stockpots, and roasting pans (depending on the type of cooking you do). In general, each item should have to earn its place. If you haven’t used an item in a year or more, consider getting rid of it or storing it in a less-convenient location. Pieces that come out only for specific holiday meals might be best stowed in long-term storage with the rest of the holiday stuff.

Pull-out trays or shallow drawers are great for organizing equipment and small appliances in large base cabinets. The pull-out feature makes for easy access and eliminates digging for pieces in the back of the cabinet. Cookie sheets, cutting boards, and other flat items are best stored on-edge. You can outfit cabinets with commercial racks or install custom-fit, full-height dividers (see page 47). If you have open space above your wall cabinets, you can use it for storing (and displaying) infrequently used cookware, serving pieces, or dishware propped against the wall and held with a piece of trim.